Shabu Shabu
A Japanese hot pot experience where paper-thin beef and vegetables are briefly swished in simmering kombu broth and dipped in nutty sesame or tangy ponzu sauce. Interactive, elegant, and perfect for sharing.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Prepare beef: freeze sliced beef for 15 minutes until partially firm for easier handling, or ask butcher for ultra-thin slicing.
Step 2
Cut tofu into 1-inch cubes and arrange on paper towels to drain.
Step 3
Clean and slice all vegetables. Arrange each ingredient on separate plates.
Step 4
Pour sesame and ponzu sauces into individual small bowls for dipping.
Step 5
In a large hot pot or shallow clay pot (donabe), add water and kombu. Bring to a bare simmer over medium heat; do not boil vigorously.
Step 6
Remove kombu just as small bubbles appear around edges. Add sake and mirin.
Step 7
Place hot pot in the center of the table over a portable burner or heat source.
Step 8
Each diner picks up a piece of beef or vegetable with chopsticks, swishes it in the simmering broth for 3–5 seconds until cooked, then dips in sauce and eats.
Step 9
Add tofu and heartier vegetables first; more delicate vegetables and beef toward the end to maintain broth flavor.
Step 10
Continue until all ingredients are enjoyed. Ladle remaining broth into bowls as a light soup at the end.
Tools you’ll need
- large hot pot or donabe (clay pot)
- portable burner or tabletop heat source
- chopsticks
- shallow serving bowls
- small dipping bowls
- sharp knife
- cutting board
- paper towels
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